Description
A refreshing Mediterranean salad made with orzo pasta, fresh vegetables, and a zesty dressing, perfect for a light lunch or as a side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, halved
- 1/2 cup chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and chickpeas.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh parsley before serving.
Notes
Serve chilled or at room temperature. Store in an airtight container in the refrigerator for 3-5 days, refreshing with extra olive oil and vinegar if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Greek salad, orzo, Mediterranean, healthy salad